Time for some real comfort food! Here’s a recipe that will fit the bill! A little splash of wine turns this gravy to something special and can easily be used at a Thanksgiving meal! Go ahead, get comfortable!

INGREDIENTS:

FOR THE SALISBURY STEAK:

2 lb. 90% lean ground beef

1/2 red onion, finely chopped

2 garlic cloves minced

1/3 cup Italian panko bread crumbs

1 large egg

1 1/2 tsp. Worcestershire sauce

2 tsp. mayonnaise

1 tsp. salt

1/2 tsp. pepper

1 1/2 tsp. Italian seasoning

1 Tbsp. ketchup

1 1/2 tsp. whole milk

2 tsp. Dijon mustard

2 Tbsp. oil to sauté

FOR THE MUSHROOM GRAVY:

1/2 medium red onion, finely chopped

1 Tbsp. butter

8 oz. mushrooms sliced (1 package)

2 garlic cloves minced

2 Tbsp. flour

1 1/2 cup beef broth

1/2 cup watr

1/2 tsp. Worcestershire sauce

1/4 cup white wine (such as a Pino or Chardonnay)

1/2 Tsp. Dijon mustard

2 tsp. ketchup

1/4 tsp. salt

1/8 tsp. ground black pepper

INSTRUCTIONS:

In a bowl, combine all of the ingredients for the Salisbury Steak patties (EXCEPT THE OIL). Mix until well incorporated (I use my clean hands). Shape into 6 oval or round patties, flattening the center for even thickness throughout.

Heat 2 Tbsp. oil in a non-stick pan, once hot, add patties to the pan and fry approximately 5 minutes on each side until the patties are nice and brown. Once cooked, remove from pan and set aside.

In the same pan, saute the onion (under the Mushroom Gravy ingredient list) for a few minutes, then add the garlic and butter and mix.

Add the mushrooms and saute until browned, mixing frequently. Season with salt and pepper.

About me:

I just completed my first family cookbook, called "Mary's Joy of Family Cooking". I decided to add the recipes to this blog. I will be adding new recipes along the way. I hope you enjoy it! Fondly, Mary